Posts Tagged ‘baking’

Cakes & Bakes: Butter pie

Thursday, March 13th, 2014

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home made butter pie | H is for Home

Last week was actually British Pie Week so, being big pie fans chez H is for Home, we just had to get involved! We went for the vegetarian variety and decided upon a local, Lancashire favourite – butter pie.

It’s my meal of choice when we get a take away from Grandma Pollard’s, our local chippy. It’s a very humble pie -  ;-) – the filling consists of few, very affordable ingredients – potatoes, onions and of course lashings of butter. There are free-to-pick herbs planted all around Todmorden courtesy of Incredible Edible, so we added a bit of fresh thyme too. I’ve not made it before but it proved a very quick & easy dish… and utterly, butterly delicious!

It’s a real celebration of simple ingredients. We served it with stir fried greens, drizzled with a little balsamic vinegar – pickled cabbage is another traditional accompaniment.

Cakes & Bakes: Butter pie

Cook Time: 30 minutes

Yield: makes 2 portions

Cakes & Bakes: Butter pie

Ingredients

  • For the pastry
  • 115g/4oz plain flour
  • 25g/1oz butter
  • pinch of salt
  • pinch of white pepper
  • Ice cold water (2-4 tbs)
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  • For the filling
  • 2 medium potatoes (such as Maris Piper or King Edward)
  • 1 medium onion
  • 25g/1oz cold butter (made into curls using a peeler)
  • 50g/2oz butter (for softening the onions)
  • sprig of thyme, woody stalks removed
  • 4 tbs milk
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Instructions

  1. Sift the flour and salt into a bowl
  2. Add the butter incorporating using your fingertips or pastry blender until it resembles fine breadcrumbs
  3. Add just enough cold water to make the pastry form a ball
  4. Put the pastry ball into a plastic bag (or wrap in cling film/Saran wrap), press out the air and refrigerate for half an hour
  5. Peel the potatoes and onion, slice the potatoes a little thicker than a pound coin, and the onion into half rings
  6. Parboil the potatoes until just soft but still holding their shape (8-10 minutes)
  7. Sweat the onions and thyme over a low heat in the butter until soft. Stir regularly so that they don't stick to the base or colour
  8. Roll out two thirds of the pastry and use to line a 20cm/8inch diameter round pie dish
  9. Trim the edges using a sharp knife around the circumference
  10. Drain the potatoes into a colander/large sieve and allow to cool
  11. Once cool, layer the potatoes, onions and butter curls into the lined pie dish. Season with salt and white pepper
  12. Using a pastry brush, brush around the edge of the pastry with the milk
  13. Roll out the remaining third of the pastry (also using the trimmings from the base if necessary) and carefully lift it over
  14. Using your fingers or a fork, press the edges of the top & bottom layers of the pastry together
  15. Remove any excess pastry lid with a sharp knife
  16. Make a few holes in the pie top to allow steam to escape
  17. Brush the remaining milk over the top of the pie
  18. Bake at 180ºC/350ºF/Gas mark 4 for 30 minutes until golden brown on top
  19. Slice & serve immediately
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-butter-pie/

Gimme Five! Flour sifters

Friday, February 21st, 2014

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selection of 5 vintage flour sifters

Since featuring a flour sifter in Charity Vintage last week, I’ve gone vintage flour sifter crazy! I’ve come across some mighty fine specimens online that I wanted to share with you.

It’s a shame that the majority of them are over in the USA (they always seem to have the best kitchenalia) and the postage can make them uneconomical to buy. But, you never know, if I came across one that I just HAVE to have…

  1.  Vintage Androck one hand 3 screen sifter: $10.50, eBay
  2. Vintage 1940s Androck Hand-i-Sift 3-screen sifter: £21.46, RetrouverBiz – Etsy
  3. Vintage flour sifter – ‘Junior’: $10, eBay
  4. Vintage mod flour sifter: £9.95, Fox & Thomas – Etsy
  5. Vintage metal aluminum 3 cups flour sifter red handle: $12.99, eBay

Charity Vintage: Tala flour sifter

Saturday, February 15th, 2014

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vintage Tala flour sifter for sale by & in support of British Heart Foundation(ends 19 Feb, 2014 20:03:04 GMT)

I really should invest in a flour sifter! When I’m weighing out flour, I sit a handled sieve precariously on a mixing bowl which itself sits on a set of scales. As I spoon a mound of flour into the sieve it invariably tips up and flour ends up all over the table.

This vintage Tala flour sifter being sold on eBay for Charity by & in support of British Heart Foundation* would really simplify & improve proceedings. Lovely aerated flour = lovely aerated cakes!

*British Heart Foundation is the nation’s heart charity. They help save lives with information, patient care and pioneering research. With your support, they’re beating heart disease for good.

Cakes & Bakes: Mini doughnuts

Thursday, February 13th, 2014

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mini doughnuts covered in cinnamon sugar | H is for Home

I mentioned in an earlier Cakes & Bakes post that I have an ever-increasing collection of cake tins. You always find them in mixed lots at auctions that specialise in house clearances. One tin that’s been sitting at the back of the drawer for quite a while is an unused mini doughnut pan.

We’re both fans of doughnuts. Justin likes the jam or custard-filled ones. I think you can’t beat the ones you can buy from the stalls at the entrance to the Palace Pier in Brighton. Hot, sugared ring doughnuts; fresh out of the fryer, served all steamy in a brown paper bag.

Anyway, I digress. I’d been threatening to make some mini doughnuts for ages… ever since I picked up the tin in actual fact. These are (healthier?) oven-baked doughnuts, not the deep fried variety. I didn’t think they’d be anywhere near as tasty because of this – but I was pleasantly surprised – they were delish!

Cakes & Bakes: Mini doughnuts

Yield: makes 36

Cakes & Bakes: Mini doughnuts

Ingredients

  • For the doughnuts
  • 70g/2½oz butter, softened
  • 125g/4½oz caster sugar
  • 1 egg
  • 1tsp vanilla essence
  • 150ml/5¼ fl oz milk
  • 225g/8oz plain flour
  • 2tsp baking powder
  • pinch of salt
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  • For the toppings
  • 50g/1¾oz butter, melted
  • 60g/2oz caster sugar
  • 1tsp ground cinnamon
  • 50g1¾oz icing sugar
  • 1tbs water
  • hundreds & thousands
  • chocolate crispies
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Instructions

  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Lightly grease the mini doughnut tin with a pastry brush dipped into the melted butter
  3. Put the melted butter aside for use later
  4. In a large mixing bowl, cream the 70g/2½oz softened butter and 125g/4½oz caster sugar
  5. In a small measuring jug, beat the egg before adding the vanilla essence
  6. Add the egg mixture to the butter & sugar mixture until well combined
  7. Add the milk a little at a time, stirring constantly
  8. Sift the baking powder and salt with the flour before folding it into the wet mixture
  9. Put a third of the mixture into a piping bag ( fitted with a large-sized round nozzle ). To make this job quicker, cleaner & easier, you can buy a piping bag holder, but I simply put the piping bag into a Pilsner glass and fold it over the rim
  10. Pipe the mixture into the doughnut tin so each cavity is about half full
  11. Pop the tin into the oven and bake for 12-15 minutes or until the doughnuts begin to turn a golden brown
  12. Turn the doughnuts out on to a wire cooling rack
  13. Repeat instructions 9-12 twice more or until you run out of doughnut batter
  14. In a cake tin or casserole dish mix the 60g caster sugar with 1tsp ground cinnamon
  15. Using the pastry brush, brush the melted butter on to the first batch of 12 doughnuts
  16. Put these doughnuts into the tin/casserole dish and shake lightly
  17. Turn each doughnut over and shake again until covered
  18. In a shallow bowl, mix the icing sugar with the tablespoon of water to form a thick paste
  19. In another 2 shallow bowls, decant the hundreds & thousands into one and the chocolate crispies into the other
  20. One by one, carefully dip 12 of the doughnuts into the bowl of icing before dipping them into the bowl of hundreds & thousands and place them back onto the wire rack
  21. Dip the last batch of 12 doughnuts into the bowl of icing before dipping them into the bowl of chocolate crispies and place them back onto the wire rack
  22. They're ready to enjoy!
  23. If there are any left over, once completely cooled, put them into an airtight plastic container. They'll last for another 2-3 days
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-mini-doughnuts/

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Cakes & Bakes: Banana upside down cake

Thursday, February 6th, 2014

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slice of banana upsidedown cake on vintage Turi Tor Viking plate

Cold, winter weather makes you crave hearty, warm, delicious puds. This easy to make banana upside down cake fulfils the criteria!

We’ve posted a few recipes that use bananas as an ingredient, they’re a daily staple in our diet chez H is for Home – even Fudge loves them!

This banana upside down cake is delicious served warm or at room temperature, with extra butterscotch and/or custard.

Banana upside down cake

Banana upside down cake

Ingredients

  • cake mix
  • 3 large bananas
  • 250g/9oz plain flour
  • 2 teaspoons baking powder
  • 2 eggs
  • ½tsp vanilla extract
  • 85g/3oz butter
  • 125g/4½oz soft brown sugar
  • 150ml/5fl oz milk
  • 1 capful dark rum
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  • butterscotch sauce
  • 100g/3½oz soft brown sugar
  • 150ml/5fl oz double cream
  • ½tbs golden syrup
  • 12g/½oz butter
  • 1 capful dark rum
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Instructions

  1. Peel & slice 2 of the bananas
  2. Grease the base of an 18cm/7in loose-based, deep cake tin, line the base with the banana slices, overlapping slightly
  3. Put all the butterscotch sauce ingredients into a small saucepan
  4. Stir over a medium heat using a wooden spoon until the mixture is well combined and begins to bubble
  5. Reduce the heat and simmer for a further 5 minutes, stirring occasionally
  6. Pour enough of the sauce into the cake tin to almost cover the bananas
  7. Preheat the oven to 180ºC/350°F/Gas mark 4
  8. In a large mixing bowl, cream the butter with the sugar until fluffy
  9. In a small measuring jug, lightly whisk the eggs
  10. Slowly add the eggs to the sugar & butter mixture, stirring continuously
  11. Add the rum and vanilla essence and mix until combined
  12. Sift the flour and baking powder into a small mixing bowl
  13. Add the flour in 3 batches to the batter, alternating with adding the milk, stirring continuously, until well combined
  14. Chop the last banana into cubes and gently fold into the batter
  15. Pour the mixture carefully & evenly over the butterscotch-covered bananas
  16. Bake for 50-60 minutes until a skewer inserted into the middle comes away clean
  17. Leave to rest for 10 minutes before running a sharp knife around the circumference of the cake tin and carefully flipping it over onto a plate
  18. Lift off the cake tin outer rim, run the knife carefully across the tin bottom before lifting it off
  19. Serve warm with the rest of the (reheated) butterscotch sauce
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-banana-upside-down-cake/

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